Foil Grilled Salmon: Sandi's Recipe of the Week - April 12

Presents

Sandi's "Recipe Of The Week"
April 12 - 18, 2008

"Foil Grilled Salmon"

Crunch Bars

Recipe Source:
2008 Calendar
Campbell's

Fish & Shellfish

Barbecue Recipes

Recipe File

Serving Size: Makes 6 servings

Amount	Ingredient
10 ounce can	condensed low fat cream of celery soup
1	lemon, juiced
1/4 bunch	fresh dill
2 cups	sliced mushrooms
2 cups	mixture of thinly sliced fresh carrots, celery & peppers
6	fresh salmon fillets (5 oz each)
1/8 teaspoon	coarsely ground black pepper

Preparation Instructions:
Mix soup with lemon juice. Set aside.
Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto celery of each of 6 (12") aluminum foil squares.
Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook.
Grill on barbecue at 500 degrees - about 15 minutes. Open foil pouches carefully to avoid steam. Makes 6 servings.
Per serving: 269 calories; 14 g fat; 71 mg cholesterol; 8 g carbohydrates; 2 g fibre; 332 mg sodium; 26 mg protein.

Click here for a printable version of this recipe.

Recipe of the Week Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Home